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Alcohol oxidation is a collection of oxidation reactions in organic chemistry that convert alcohols to aldehydes, ketones, carboxylic acids, and esters. The reaction mainly applies to primary and secondary alcohols. Secondary alcohols form ketones, while primary alcohols form aldehydes or carboxylic acids. [1] A variety of oxidants can be used.
Ethenone is a highly reactive gas (at standard conditions) and has a sharp irritating odour.It is only reasonably stable at low temperatures (−80 °C). It must therefore always be prepared for each use and processed immediately, otherwise a dimerization to diketene occurs or it reacts to polymers that are difficult to handle.
Ethanol-water mixtures have less volume than the sum of their individual components at the given fractions. Mixing equal volumes of ethanol and water results in only 1.92 volumes of mixture. [75] [80] Mixing ethanol and water is exothermic, with up to 777 J/mol [81] being released at 298 K. Hydrogen bonding in solid ethanol at −186 °C
Ethylene (IUPAC name: ethene) is a hydrocarbon which has the formula C 2 H 4 or H 2 C=CH 2. It is a colourless, flammable gas with a faint "sweet and musky " odour when pure. [ 7 ] It is the simplest alkene (a hydrocarbon with carbon–carbon double bonds ).
The combustion of ethane releases 1559.7 kJ/mol, or 51.9 kJ/g, of heat, and produces carbon dioxide and water according to the chemical equation: 2 C 2 H 6 + 7 O 2 → 4 CO 2 + 6 H 2 O + 3120 kJ. Combustion may also occur without an excess of oxygen, yielding carbon monoxide, acetaldehyde, methane, methanol, and ethanol.
The water–gas shift reaction (WGSR) describes the reaction of carbon monoxide and water vapor to form carbon dioxide and hydrogen: CO + H 2 O ⇌ CO 2 + H 2. The water gas shift reaction was discovered by Italian physicist Felice Fontana in 1780. It was not until much later that the industrial value of this reaction was realized.
In this reaction, a base, usually triethylamine, removes the acidic proton alpha to the carbonyl group, inducing the formation of the carbon-carbon double bond and the loss of a chloride ion: Ketenes can also be formed from α- diazoketones by the Wolff rearrangement , and from vinylene carbonate by phosphorus(V) sulfide and irradiation.
The formation of carbon dioxide – a byproduct of ethanol fermentation – causes bread to rise. Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam.